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Ingredients
• 1 lb ground pork
• 1/2 cup carrots, finely diced
• 1/2 cup cabbage, finely chopped
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 20-30 spring roll wrappers
• Oil for frying
• Sweet and sour sauce for dipping
- In a large mixing bowl, combine the ground pork, diced carrots, chopped cabbage, green onions, and minced garlic.
- Add soy sauce, oyster sauce, sesame oil, ground black pepper, and salt to the pork mixture.
- Mix all the ingredients together until well combined.
- Separate the spring roll wrappers carefully, keeping them covered with a damp cloth to prevent drying out.
- Place a tablespoon of the pork mixture onto the center of each spring roll wrapper.
- Fold the bottom corner over the filling, then fold in the sides and roll tightly, securing the end with a dab of water to seal.
- Heat oil in a frying pan or deep fryer to 350°F (175°C).
- Fry the lumpia in batches, without overcrowding, until they are golden brown and crispy, about 3-4 minutes per side.
- Remove the lumpia from the oil and drain on paper towels to remove excess oil.
- Serve the Lumpiang Shanghai hot with sweet and sour sauce for dipping.
Q1: Can I use a different type of meat instead of ground pork for this recipe?
A1: Yes, you can substitute the ground pork with ground chicken, turkey, or even tofu for a vegetarian option.
Q2: Can I make the Lumpiang Shanghai ahead of time and reheat them later?
A2: Absolutely! Once the lumpia are fried and cooled, you can store them in an airtight container in the refrigerator. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until they are heated through and crispy again.
Q3: Can I bake the Lumpiang Shanghai instead of frying them?
A3: Yes, you can bake the lumpia for a healthier alternative. Preheat your oven to 375°F (190°C), lightly brush the lumpia with oil, and bake on a parchment-lined baking sheet for 25-30 minutes, turning halfway through, until they are golden and crispy.
